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Agua de Jamica Recipe

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This recipe for Agua de Jamica, by , is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rachel Howard


2 cups dried hibiscus flowers
2 quarts water
1/2 cup sugar per pitcher of Jamaica (add more if you prefer it sweeter)

Hibiscus Concentrate:
1. Put 2 quarts of water in a pot.

2. Add 2 cups of dried hibiscus to the water.

3. Bring to a boil. As soon as the water boils reduce the head to low and simmer for 10 minutes.

4. After 10 minutes, turn off heat and all the hibiscus concentrate to cool completely with lid on pot.

5. Pour the mixture through a colander or strainer and pressing on the flowers to extract as much liquid as
possible. Discard the flowers.

Pitcher of Jamaica:
1. Put 1/2 of the Hibiscus Concentrate in a gallon pitcher and add the sugar. Stirring until sugar is dissolved.

2. Pill the pitcher with cool water and stir vigorously to dissolve the water.

3. Serve chilled or over ice.

Recipe Notes:
The hibiscus concentrate will keep for 3 days in the refrigerator
Store in a sealed container so that it doe NOT take on flavors of other foods in the fridge.

Jamaica is best when it is potent and barely sweetened.

Flor de Jamaica/Hibiscus Flowers can be found in Hispanic markets and some grocery stores.




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